GREENACRES PIZZA
4645 LAKE WORTH RD, Greenacres FL 33463 · 561.965.9950
Last inspected May 26, 2026 · 10 visits since July 2023
NOV 23
JUL 24
FEB 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,220
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025027767 | Feb 12, 2025 | May 1, 2025 | $700 |
| 2--2024049406 | Jul 26, 2024 | Jan 28, 2025 | $360 |
| 2--2021037876 | Jul 13, 2021 | Sep 17, 2021 | $160 |
Inspection history
10 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for sanitizer.
Current Hotel and Restaurant license not displayed. Observed DBPR license not displayed or available upon request.
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on pizza slices in kitchen. Per operator, pizza put on time at 2:15pm. Operator put time marking on pizza slices.
Handwash sink not accessible for employee use at all times. Observed plastic container stored inside hand wash sink, in kitchen. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for sanitizer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles, in kitchen, in disrepair.
Current Hotel and Restaurant license not displayed. Observed DBPR license not displayed or available upon request.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and without washing hands handled ladle to pizza sauce, discussed with operator who educated employee and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above tiramisu and cheese sticks, discussed with operator who corrected storage of products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time is a public health control for pizza by the slice with no written procedures, discussed with operator and provided email copy of written procedures.
Spray bottle containing toxic substance not labeled. In kitchen next to 3 compartment sink unlabeled spray bottle of cleaner, discussed with operator to label bottle.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handled and gaskets soiled p, discussed with operator to clean and sanitize.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling vents soiled with food splatter and grease build up, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. All cutting boards grooved and no longer cleanable, discussed with operator to replace or repair.
Floor tiles missing and/or in disrepair. Thought-out kitchen floor tiles soiled and in disrepair, discussed with operator to repair or replace.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of oven has heavy accumulation of grease build up, discussed with operator to clean and sanitize.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves have rusted and pitted, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food splatter debris at dish washing area and steam table, discussed with operator clean and sanitize.
Apr 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment open at time of inspection operating on expired DBPR seating license.
Feb 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment open at time of inspection operating on expired DBPR seating license.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only has one food handler training certification for himself. Other 2 employees do not have food handler training.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In kitchen ceilings and walls heavily accumulated with grease vapors from oven hood being turn off. Operator turned on hood.
Wall soiled with accumulated grease, food debris, and/or dust. Through out kitchen walls heavily soiled with food and grease debris discussed with operator to clean and sanitize areas.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored. In kitchen above meat slicer bottle of medication stored on shelf operator removed.
Operating with an expired Division of Hotels and Restaurants license. Establishment open at time of inspection operating on expired DBPR seating license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to stove fresh garlic in oil (87F - Cold Holding) per operator held at room temperature since 10:00. Product not portioned or prepared today. See stop sale. In flip top cooler #3 sliced salami (66F - Cold Holding); cut lettuce (73F - Cold Holding); cut tomatoes (71F - Cold Holding); sliced cheese (68F - Cold Holding); shredded cheese (47F - Cold Holding); tomato sauce (56F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to stove fresh garlic in oil (87F - Cold Holding) per operator held at room temperature since 10:00. Product not portioned or prepared today. See stop sale. In flip top cooler #3 sliced salami (66F - Cold Holding); cut lettuce (73F - Cold Holding); cut tomatoes (71F - Cold Holding); sliced cheese (68F - Cold Holding); shredded cheese (47F - Cold Holding); tomato sauce (56F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time is a public health control for sliced pizza. Operator unable to provide written plan for time is a public health control. Provided form to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only has one food handler training certification for himself. Other 2 employees do not have food handler training.
Spray bottle containing toxic substance not labeled. In kitchen hanging on 3 compartment sink bottle of degreaser unlabeled. Operator labeled bottle.
Dead roaches on premises. 1 dead roach In kitchen by mop sink. Discussed with operator who cleaned and sanitized area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In kitchen ceilings and walls heavily accumulated with grease vapors from oven hood being turn off. Operator turned on hood.
Wall soiled with accumulated grease, food debris, and/or dust. Through out kitchen walls heavily soiled with food and grease debris discussed with operator to clean and sanitize areas.
Jul 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken wings 52F in walk in cooler, food was cooked yesterday, not cooling due to walk in cooler incapable to maintain proper temperature according to food code. Stop sale issue.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...grabbed bread to storage with bare hands, employee stated he washed hands right before. Stop sale issue. Employee washed hands,putting gloves on hands.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 55F (commercial package not opened ), block mozzarella cheese 53F, ham 52F, chicken wings 52F, pizza sauce 48-50F in walk in cooler. Food not prepped or portion today, food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48-50F at walk in cooler, pizza sauce was opened and prepped yesterday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 55F (commercial package not opened ), block mozzarella cheese 53F, ham 52F, chicken wings 52F, pizza sauce 48-50F in walk in cooler. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Advise manager to discarded food.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....pizza sauce 48-50F at walk in cooler, pizza sauce was opened and prepped yesterday, not cooling due to walk in cooler incapable to maintain proper temperature according to food code. Stop sale issue.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pizza sauce 64° in walk in cooler, per operator food was cooked yesterday. Stop sale issue. Advise to Operator discarded food.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...employee came from outside and then started prep pizza. Employee washed hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pizza sauce 64° in walk in cooler, per operator food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh garlic 85° by the steam table slice cheese 45° in reach in cooler door, per operator food being held less than four hours. Operator removed food to acceptable reach in cooler.....cheese 45°, shredded cheese 47° in walk in cooler. Operator stated that food was delivered today about. An hour ago and for that reason door was opened. Employee moved food to freezer to cooling fast.
No soap provided at handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided towels.
Buildup of food debris/soil residue on all low boy equipment door handles.
Ceiling tiles missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Floor by mixer soiled with accumulated grease, food debris, and/or dust.
Floor by walk-in cooler with build up of debris.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.